Tiny Parmesan Shortbreads
Ingredients:
60gm Plain Flour, sifted
pinch of Salt
pinch of Cayenne Pepper
45gm Butter, cold and diced
60gm Parmeson Cheese, grated
Method:
Preheat oven to 180C. Place flour, a pinch each of salt and cayenne, butter, parmesan and any additional flavouring (if using), in a food processor; pulse to form a smooth dough. Roll out dough on a floured surface to a 1/2cm thickness. Stamp out 40 rounds with a pastry cutter. Place dough rounds on parchment lined baking sheets 2cm apart and refridgerate for 30 mins. Bake until golden brown, 8 minutes. Cool completely on a wire rack before topping.
FLAVOURED VARIATIONS
Parmesan & Rosemary Shortbreads:
Add 1tsp dried rosemary to the ingredients.
Parmesan & Black Olive Shortbreads:
Add 1tsp finely chopped black olives to the ingredients.
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